“江振诚 X 竹田英人”双厨神用火焰谱写2020料理新传奇！

火、时间、温度，是造就美味的真正高手。而每一位善于“玩火”的主厨，便悄然掌握了后厨中的美味秘诀。

Flames, time, and temperature are all tools in a chef’s arsenal. Any chef who has learned to “play with fire” has grasped the secret to delicious dishes.

当华人名厨之光江振诚先生André Chiang与THE BRIDGE廊桥李顺洪主厨，邂逅“最嗜火的男人”竹田英人Hideto Takeda，火光四射间，一场火焰中的美味“对决”即将展开。于全新的维度来阐述对食物的理解，在灵感火花的碰撞中体味火力的妙密，共同联手开启开年火红盛宴。

This February, Chef André Chiang and Li Shunhong from THE BRIDGE will meet chef Hideto Takeda from Michelin-starred restaurant ICHIMATSU in a fiery showdown. For the first time, they will explore the application of fire and heat in both Sichuan and Japanese cuisine.

旺火有旺火的热烈，文火有文火的精彩，不同食材的本性在火焰之中得到最大程度发挥，迸发着美味的火花。在每一种火焰的烹饪技法下，川菜料理与日式炙烤料理以出神入化的演绎形式诠释着主厨们充满创意的美食之心，它们以自己的“语言”表达着背后所代表的城市故事和味道。

They will bring to life creative applications of techniques such as smoking, barbecuing, and flambéing, demonstrating how they can transform ingredients and dishes, and finding the common ground between these otherwise very different cuisines.

这一次，名厨们将用七种火焰烹饪技艺带来一席惊喜连连的料理。

During the event, the chefs will use seven different fire-based cooking methods.

烟香 WOOD-FIRED

烟香，顾名思义是烟火带来的香气。在日本，这种近乎精密的烹饪技艺通常是依靠上好的木材来完成的。在烹饪过程中，随着火焰温度的升高，木头烤制的熏香也愈发明显，仔细分辨，似乎还有焦糖的香气若隐若现。在火焰的香气中，上演着不同的烟香美味，挥发的“木质香”给精美的菜肴增添了迷人的风味，打开了火焰美味的大门。

Cooking over wood fire is one of the oldest cooking methods in the world. In Japan, they have turned this humble cooking method into a fine culinary art. For example, many yakitori restaurants use a type of high-quality charcoal called binchō-tan, which glows white-hot when burning, produces a consistently high heat, and lends food an appetising hint of “woody smokiness.”

竹田英人Hideto Takeda 演绎"日式"烟香

Hideto Takeda Demonstrates Japanese Wood-fired

烧椒 BURNT

烧椒，通常指的是经过高温的淬炼，在炭火上或者没有加油的锅上完成的风味。在川菜料理中，人们会使用青椒进行炙烤，在高温下青椒表面发焦呈虎皮状，这时无论和任何食材搭配在一起，都会增加其浓郁的风味特性。

“Burnt chilli” is one of the 24 compound flavours of Sichuan cuisine. To produce it, spicy green chillies are seared over a high flame, which scorches the skin black and intensifies the flavour and spiciness of the flesh of the chillies.

川菜料理之烧椒

Sichuan Cuisine-“Burnt Chilli”

图片来自于网络 Photo from internet

炙烧 ABURI

炙烧，是日本料理中最常见的一种烹饪技法。经过极短时间的喷枪炙烧，食材表面瞬间飙高至1000摄氏度以上的高温，外表焦化而内里却依旧汁水充盈保持着柔嫩，丰富的油脂溢出，同时多了几分火炙后的喷香，十分惹人食欲。

Aburi is one of the most common cooking techniques in Japanese cuisine, often applied to sashimi or nigiri. High heat of up to 1,000 degrees Celsius is applied to ingredients such as fish to cook it very quickly,  which allows the external surface to caramelise while leaving the inside naturally tender and juicy.

江振诚先生演绎"川式"炙烤

Chef André Chiang Demonstrates "Sichuan" Aburi

烟熏 SMOKED

在特定温度和时长下所进行的熏烤，已经演变为最具体验感的菜品打造方式。根据食材不同，熏制的材料也不尽相同，而我们所能尝到的香甜多汁的味道都是源于熏制的材料，比如四川名菜樟茶鸭便在熏制材料选用了大米、普洱茶和糖，烟火的熏燃之气抢先一步飘入鼻尖，让食物还未入口便已足够撩人。

Smoking is one of the more experimental types of cooking. Depending on the ingredient, the type of materials used to produce smoke, and the length and temperature of the smoking, the results can produce very different dishes. Many well-known Sichuan dishes used this cooking method, such as tea-smoked duck, which is smoked with rice, pu’er tea, and sugar to give it an intense fragrance and subtle sweetness.

四川名菜——烟熏樟茶鸭

Well-known Sichuan Dish - Tea-smoked Duck

图片来源于网络 Photo from internet

火烤 BBQ

当肉与火直接接触，火烤所带来的香气便飘散在了空气中。BBQ，是一种烧烤的艺术，是一种代代相传的烹饪技艺，也是一种几乎人人都会的操作。在200度以上的高温中，旺火透过铁盘席卷着每一寸空间，肉质熔化的脂肪滴到火里，然后在煤炭里燃烧，带给人们最芳香的食物气息。

Barbecue is an art form that is passed down from generation to generation and one that requires careful control of heat as the ingredients often come into direct contact with the open flames, especially when cooking over charcoal. At temperatures of over 200 degrees Celsius, fat melts easily, dripping down onto the charcoal and releasing delicious smells into the air.

竹田英人充满炭香的烧鸟料理

Hideto Takeda's Yakitori Cuisine

图片来源于网络 Photo from internet

焰燃 FLAMBE

为了将菜肴各种细腻的美味推向极致，一种全新的火焰料理诞生了——焰燃，这种烹饪技法也被称为酒焰灼烧法。它指的就是将酒精倒入热锅中使其产生火焰，通过部分燃烧降低了酒精含量又保留有酒的滋味，还增加了一些直接灼烧所产生的风味，同时这种火焰料理极具观赏性，非常适合作为餐桌上的小型表演，营造更好的用餐氛围。高温下，当火苗舔舐着新鲜的食材，一场火焰与美食的共舞，格外惹人注目。

This cooking method involves pouring alcohol into a hot cooking vessel such as a pan or wok and setting it on fire. This partially cooks off the alcohol while retaining the flavour. Flambéing is also popular because it brings a touch of showmanship to any dish, especially when it is done table-side in front of diners.

焰燃 Flambe

图片来源于网络 Photo from internet

炭焙 CHAR-BAKED

炭焙演绎的炭火之味，开启了火焰料理的更多可能。起火、燃烧、打堆，耗时费力的炭焙是一种古法烹饪技法。不同于烧、烤，“焙”指的是用微微的炭火烘烤东西，它要求掌厨师必须全程掌握恰到好处的火候，而且保证温度不能过高。只有在文火慢炖下，才能慢慢的将食物的魅力激发出来。

Time-consuming and laborious but ultimately very rewarding, charcoal roasting is an ancient cooking technique. Unlike similar cooking methods such as baking or grilling, for this method the chosen ingredient comes into direct contact with the charcoal, requiring carefully control of time and temperature to avoid burning the ingredients.

日本传统炭焙料理

Traditional Janpanese Char-Baked

图片来源于网络 Photo from internet

从古至今，全世界的主厨们用大量的火焰仪式，向美味致敬。在精妙的烹饪技法下，重塑着经典的味道，创造着食物的新传奇。

From time immemorial, chefs all over the world have paid tribute to delicious ingredients by cooking them judiciously using fire.

2020年2月10日及11日晚宴，THE BRIDGE廊桥联手日本米其林餐厅ICHIMATSU市松团队共同打造2020开年火红盛宴 —— 「燚」。在新年之际，以火之名，让我们重聚在THE BRIDGE廊桥，共赴一场「燚」FEAST 火焰中的惊喜演出，用炽热的红色，点燃味蕾的欢愉。

On 10-11 February 2020, the team from THE BRIDGE and the team from ICHIMATSU will use all of the above techniques to create the menu for the “A Feast of Fire,” a one-off collaboration between these two exceptional restaurants hosted at THE BRIDGE in Chengdu.

盛

宴

开

席

A FEAST of FIRE

燚

THE BRIDGE廊桥 

x 

ICHIMATSU市松

日本大阪米其林烧鸟秘境“市松”

“最嗜火的男人”竹田英人

&

THE BRIDGE廊桥团队

江振诚/李顺洪

共同演绎川菜中“火”的料理

日期

2020年2月10日及11日 晚宴

席位预售

RMB 988（每位），另付10%服务费

预订电话

[phone]

[phone]

地址

THE BRIDGE廊桥

成都市锦江区滨江东路66号

A FEAST of FIRE

THE BRIDGE  x ICHIMATSU

An event created by

“The man who understands fire” 

 Hideto Takeda

&

“Curators of the fiery cuisine of Sichuan" Chef André Chiang and Sean Li

Date

10&11 February 2020, Dinner

Price

RMB 988/person + 10% service charge

For Reservations, please call

[phone]

[phone]

Address

THE BRIDGE

66 Binjiang East Road，Jinjiang District, Chengdu

<<查看预订详情 Slide to Check Reservation>>

战略合作伙伴 Strategic Partnership：

四川知名本土品牌“唯怡”与THE BRIDGE廊桥达成战略合作，在本次盛宴中两位主厨将会特别设计惊喜菜品，将”唯怡“的精髓融入菜品之中，经典本土味道与国际化思维相融合，毕竟会碰撞出精妙火花。

In addition, THE BRIDGE has also reached a strategic partnership with renowned Sichuan-based brand Viee, which creates natural, additive-free nut drinks made with walnuts, peanuts, almonds, and more. The two chefs will use Viee products during the Feast of Fire event.

「THE BRIDGE廊桥」是由世界名厨江振诚先生在中国大陆打造的第一家餐厅作品，于2017年12月29日在成都开业。THE BRIDGE廊桥位于复建后的安顺廊桥之上，千年合江亭之旁，地理位置得天独厚，世间罕有。管理团队为了让食客们拥有更加极致且独一无二的饮食体验，对其前身廊桥餐厅进行了全面的改造升级：特别邀请了在国际获奖无数的知名设计研究室，在保留传统建筑的结构和屋顶轮廓的原则下，设计并重塑了餐厅整体空间构造和内外装潢。于此同时，THE BRIDGE廊桥与全球最受瞩目的华人名厨江振诚(André Chiang)合作，奉上川菜国际化的具象演绎——“岁时料理”，通过江振诚对川菜的全新解读，书写川菜进化的另一种可能，餐厅拥有270个坐席，旨在打造世界级的美食地标。

Officially opened on 29 December 2017, THE BRIDGE is the first restaurant project in China from renowned Chinese chef Andre Chiang.

THE BRIDGE is located at Anshun Bridge, one of Chengdu’s most important historic landmarks. Hundreds of years later, THE BRIDGE is a symbol of the dramatic changes witnessed by Chengdu over the years.

In order to transform this historic landmark into a unique culinary destination, the founders of THE BRIDGE engaged award-winning international design studio Neri & Hu to recreate the interior environment. Seating 270 guests over two floors, THE BRIDGE is also delighted to cooperate with renowned Chinese chef Andre Chiang to create an international and interpretation of Sichuan cuisine.

THE BRIDGE | 廊桥

订位电话：[phone]

                  [phone]

订位邮箱：[e-mail]

地址：成都市锦江区滨江东路66号